Creamy Beef Stroganoff
Looking for a comforting dinner that combines tender beef, mushrooms, and a rich, creamy sauce? This Creamy Beef Stroganoff recipe delivers restaurant-quality flavors while being surprisingly easy to make at home. I've perfected this version to ensure you get consistently delicious results, with perfectly cooked beef and a silky smooth sauce that clings to every bite of pasta.
Ingredients
- 1½ pounds beef sirloin sliced into thin strips
- 16 ounces egg noodles
- 1 pound mushrooms sliced
- 1 large onion finely diced
- 3 cloves garlic minced
- 2 cups beef broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 1 tablespoon Dijon mustard
- Salt and black pepper to taste
- Fresh parsley for garnish optional
Instructions
- Season the beef strips generously with salt and pepper. Heat oil in a large skillet over medium-high heat until shimmering.
- Working in batches, sear the beef for 2-3 minutes until browned but still medium-rare inside. Transfer to a plate and set aside.
- In the same pan, add butter and sauté mushrooms until golden brown, about 5-7 minutes. Remove and set aside.
- Add onions to the pan and cook until softened, about 4 minutes. Add garlic and cook for another minute.
- Sprinkle flour over the onions and stir continuously for 1 minute to cook out the raw flour taste.
- Slowly pour in beef broth while stirring constantly to prevent lumps. Add Dijon mustard and bring to a simmer.
- Meanwhile, cook egg noodles according to package instructions.
- Once the sauce has thickened slightly, reduce heat to low and stir in sour cream until well combined.
- Return beef and mushrooms to the pan, warming them through without boiling the sauce.
- Serve over hot egg noodles and garnish with fresh parsley if desired.